Cranberry-orange is just about my favorite “holiday” flavor combination. I thought I could make a good baked oatmeal with orange zest, orange juice and lots of cranberries. I love how tangy-sweet this baked oatmeal is!
Baked oatmeal is my favorite breakfast because it’s convenient, filling, and easy to meal prep. I wouldn’t bother eating a relatively-wholesome breakfast if hadn’t already prepared it, ready to go first thing in the morning.
I don’t ever reheat this — I just grab it from the fridge and eat it cold. You, however, can reheat this if you want. I suspect that baked oatmeal reheats particularly well.
If you’re using frozen cranberries, don’t thaw them (or else you’ll end up with pink oatmeal, although you might be fine with this. Pink oatmeal would probably be very pretty.) Frozen berries will add about 10 to 15 minutes to the baking time.
Cranberry Orange Baked Oatmeal
Ingredients
- 1½ cups fat free Greek yogurt
- ½ cups sugar
- ¼ cup liquid egg white
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 teaspoon orange zest (about 1 orange worth)
- ½ cup orange juice (squeeze the orange you just zested)
- 1½ cups milk of your choice
- 3 cups old fashioned rolled oats
- 3 cups cranberries (about a 10-oz bag, and don't thaw if frozen)
Instructions
- Preheat the oven to 375 °F. Lightly spritz a 9×13-inch baking dish with nonstick spray.
- In a large bowl, whisk together the nonfat Greek yogurt and sugar.
- Whisk in the egg and egg white, making sure the egg is well-beaten and fully incorporated.
- Whisk in the baking powder, salt, and vanilla extract.
- Zest an orange – you're looking for maybe about 2 teaspoons of orange zest. After that, cut the orange in half and juice it (or use bottled OJ, it's fine) Add the orange zest and about ½ cup of orange juice to the bowl and whisk it in with the rest of the ingredients.
- Stir in the milk
- Stir in the oats
- Stir in the cranberries — don't thaw if frozen.
- Pour the oatmeal mixture into the prepared baking dish and bake in the oven for about 45 minutes, until the edges are lightly brown and a knife or toothpick inserted into the center of the oatmeal comes out clean. If you're using frozen cranberries, you may need to cook this a little longer. It might take about 1 hour if the berries were frozen, so keep an eye on the oven!
